Asian Carnitas and Kim Chee Tacos Recipe


Asian Carnitas and Kim Chee Tacos Recipe

Recipe type: Yield: 12 servings – 20 mini tacos Prep time: Cook time: Total time:


2 lbs Pork buttMARINADE1 C Soy sauce1 C Water1/2 C Seasoned rice vinegar1/2 C Fresh orange juice1/4 C Honey2 Cloves Melissa’s peeled garlic – minced1 T Fresh ginger – minced1/4 C Sweet chili sauce1 T Sesame oilTOPPINGS1 jar Melissa’s jo san kim chee – chopped3 Melissa’s mini cucumbers – endstrimmed; diced small3 Fresh roma tomatoes – diced small1/2 C Sweet chili sauce2 T Hot chili oil40 “Chicanitas” corn tortillas (4.5-inch diameter)


  1. Mix the marinade ingredients until well combined.
  2. In a pot or dutch oven, add the 2 pounds of pork butt and the marinade.
  3. Cover and refrigerate overnight.
  4. Preheat the oven to 350º.
  5. Remove the pan with the pork from the refrigerator, cover with foil and set at room temperature for 30 minutes.
  6. Place in the preheated oven and roast for about 1 hour or until the interior temperature reaches 160º.
  7. Remove from the oven, let cool and shred pork, using 2 forks.
  8. Drizzle with the pan drippings and mix well.
  9. To assemble the tacos, stack 2 tortillas on a plate.
  10. Top with some pork, kim chee, cucumber and tomatoes.
  11. In a bowl, mix together the chili sauce and chili oil.
  12. Drizzle on the taco and repeat for remaining tortillas.

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